Tomatillo Salsa Scallop Appetizers Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Husked diced tomatillos2⁄3 Cup (10.67 tbs)
 Diced jicama2⁄3 Cup (10.67 tbs)
 Minced green onions1⁄2 Cup (8 tbs)
 Lime juice1⁄2 Cup (8 tbs)
 Minced fresh cilantro1⁄3 Cup (5.33 tbs)
 Salt1⁄4 Teaspoon
 Garlic powder1⁄4 Teaspoon
 Vegetable cooking spray1
 Olive oil1 1⁄2 Teaspoon
 Minced shallot1⁄2 Cup (8 tbs)
 Bay scallops1 Pound
 Crushed ice1⁄2 Cup (8 tbs)
 Tomatoes3 Medium, each cut into 4 slices
 Bibb lettuce leaves6 Large

Directions

Combine first 7 ingredients in a medium bowl.
Cover and chill 1 hour.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add shallot, and saute 2 minutes or until tender.
Add scallops, and saute 2 minutes or until scallops are opaque.
Add crushed ice to tomatillo mixture.
Immediately add scallop mixture to tomatillo mixture; stir well.
Cover and chill at least 2 hours.
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